Friday, October 8, 2010

HEALTHY BREAD ROLLS - PAINS COMPLETS

The other Friday I could not find one bread recipe I wanted to make. Although there internet, my files and books offer plenty of them, there was not one which inspired me at that very moment (don't get me wrong, those mediums offer great recipes, but on this day I found nothing to my taste). After going through Tastespotting, Yeastspotting, Foodgawker, my books, magazines and files for the 100th time I was starting to feel highly irritable, extremely frustrated and particularly pissed (I hate not getting what I want LOL - some of you might know that feeling)...

So, after losing a lot of precious time looking for the bread Grail, I decided that I was going to create my own recipe in order to satisfy my craving for rustic and healthy bread. I went through my cupboards and started collecting what interested me (different flours, seeds and dandelion petals). Then, while keeping the correct measurements that are required for making bread, I started improvising like a madwomen (Remember, I'm a freejazzer in the kitchen. I love my little jam sessions!). That's how I ended up making lovely "Chestnut And Whole Wheat Flour, Dandelion Flower, Sesame and Flaxseed Bread Rolls"that ended up being perfect and exactly what I was looking for.

Those bread rolls are not only healthy, but they are also packed with taste. With their crunchy crust, soft as well as chewy inside, nutty aroma, smoky notes and round grainy flavor it is impossible not to fall in love with them.

Method:1. Pour warm water into a small bowl.2. Sprinkle yeast and sugar over the surface of the water.3. Stir to combine and let stand until foamy, about 10 minutes.4. In a large bowl (or in the work bowl of a standing mixer fitted with a dough hook), mix together the flours, seeds, malt, dandelion petals and salt.5. Add the yeasted water and mix well until a shaggy dough is formed.6. Turn dough out onto a lightly floured work surface and knead about 10 minutes, until dough is smooth and springy and passes the windowpane test (you can also knead the dough in your stand mixer).7. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap or kitchen towel.8. Let rise at room temperature until double in size, about 1 1/2 hours.9. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.10. Divide the dough into 8 equal pieces.11. Shape into Kaiser rolls (method by the King Arthur Flour)12. Place the rolls on a baking tray and cover with a humid towel, let rise for about 40 minutes or until double in size.13. Twenty minutes before baking thge rolls, preheat the oven to 190° C (375° F).14. Brush top of loaves with milk and sprinkle with salt.15. Put the baking tray in the center of the oven and bake about 20-25 minutes, or until rolls loaves are golden brown and sound hollow when tapped with your finger.16. Remove the rolls from the oven and place them on a cooling rack. Cool completely before eating.

Remarks:While kneading the bread, don't forget to dust your work surface with flour (only 1 Tbs at a time) if the dough tends to by sticky.Once you have brushed the loaves with the milk glaze, you can sprinkle them with the gourmet salt of your choice (I used Hawaiian red salt).

Serving suggestions:This bread is delicious with almost anything (cheese, jam, pate, etc…) and can be enjoyed at any time of the day.

I am fixated on the images? I take pictures (amateur, but very motivated). I could not help but notice the Polaroid quality of the images? Is that taken with a Polaroid? or processed to be like a Polaroid. Amazing effects.

your bread rolls are amazing! I have never cooked with chestnut flour and seeing chestnuts sold in the street now, I am tempted to try! love the idea of using dandelion flowers too. the way you shaped them is so clever and stylish too.Love that pic of the hawthorn berries!

Rosa...I so get what you mean about having a bookshelf of recipe books...and sooo many other sources to choose from...to later concoct some precious creation of your own. That's a uniqueness you should celebrate ;o)

These breads seem wonderful enough for me to b.mark them for when I'll be ready to tackle making bread...not there yet ;o)

Wow, I'm so impressed that you came up with this recipe by rummaging through your cupboards. I think I would have given up in frustration! I can totally relate to spending hours looking for the perfect recipe but never finding it. Homemade rolls are irresistable so I'll have to give these a try. Amazing photos. Have a great weekend.

Kaching! Rosa, darling, you have created this recipe for me and I have just found THE recipe for my day's bread baking session. Fabulous! I love the flavor blend, adore chestnut flour and your rolls are simply gorgeous! Things of beauty!